Netherlands: Protein research in grain offers prospects for baking wheat

America's research is part of the public-private partnership (PPP) Dutch Baking Wheat. This is a chain project in which twenty parties from the grain, flour and bread chain jointly opt for local grain. The aim is to remove bottlenecks in the chain and thereby increase the share of Dutch baking wheat in bread. The PPS examines, among other things, the protein composition and grain grains and their effect on baking quality. According to WUR, the results contribute to refining the quality assessment of the grain. The composition of protein is mainly influenced by the variety, weather conditions and soil composition. Warmer summers and new varieties The increasingly warmer summers and newly developed varieties ensure a better protein composition that fits well in the grain chain, says America. 'Previous research shows that a grain of wheat contains 8,000 to 10,000 different proteins. But good quality is about the composition, not the quantity.' According to the WUR researcher, gluten ...